Monday, March 28, 2011
Brewsday Tuesday @ Common Table
Head on out to the Common Table for some good TEXAS beers...512 Pecan Porter, Real Ale Double Phoenixx ESB, St. Arnold's Farmer Brown, and Jester King Wytchmake RyePA. Also grab some dinner!!!
Friday, March 25, 2011
KATY TRAIL ICE HOUSE opens today at 1
The Katy Trail Ice House is located at 3136B Routh Street and also can be reached from the Katy Trail...ya awesome. ride your bike over for lunch..have a beer. They have a huge patio with tons of picnic tables/ outdoor seating...corn hole! TEXAS BEER! tons of draught beers all from Texas. Right now, they are only offering a few items on the menu..full menu to come. This place was packed all weekend!! WAY TO GO KATY TRAIL ICE HOUSE!!
Thursday, March 24, 2011
Wednesday, March 23, 2011
Tuesday, March 22, 2011
veggie tacos with goat cheese
these tacos are filled with corn, tomatoes, and spinach and then topped with fresh goat cheese, I am serving them with potatas bravas (not the healthiest option, but you can bake the potatoes instead of frying them) or serve with a salad.
Veggie Tacos with Goat Cheese
Ingredients:
1 teaspoon olive oil
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10 ounce package frozen corn
1 5 ounce package baby spinach
8 small flour or white corn tortillas
3/4 cup of crumbled goat cheese
3/4 cup store bought pico de gallo
1. Heat the oil in a large non-stick skillet over medium high heat.
2. Add the corn, chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, tossing occasionally, until golden brown. About 4-5 minutes.
3. Add the spinach. Toss until wilted.
4. Fill the tortillas with the corn spinach mixture and top with pico de gallo and goat cheese.
Potatas Bravas with Aioli
Ingredients:
2 pounds russet potatoes
2 tablespoons distilled white vinegar
kosher salt
2 egg yolks
2 teaspoons dijon mustard
2 teaspoons lemon juice, plus more to taste
3 medium cloves garlic, grated
1/2 cup of canola oil
1/2 cup of extra virgin olive oil
freshly ground black pepper
3 cups peanut oil for frying
2 teaspoons hot smoked paprika
1. Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside.
2. Combine the egg yolks, mustard, lemon juice, garlic, and 2 teaspoons of water in a food processor. Run processor until well mixed, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in a thin steady stream. Sauce should thicken and come together. Transfer sauce to a large bowl. Slowly stir in the olive oil. Season to taste with salt, pepper, and lemon juice.
3. Heat oil in a non stick skillet over medium high heat. Add potatoes in a single layer and fry until golden brown and crispy. Allow to drain on a paper towel. Season with paprika and drizzle with aioli. Top with diced green onions.
Veggie Tacos with Goat Cheese
Ingredients:
1 teaspoon olive oil
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10 ounce package frozen corn
1 5 ounce package baby spinach
8 small flour or white corn tortillas
3/4 cup of crumbled goat cheese
3/4 cup store bought pico de gallo
1. Heat the oil in a large non-stick skillet over medium high heat.
2. Add the corn, chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, tossing occasionally, until golden brown. About 4-5 minutes.
3. Add the spinach. Toss until wilted.
4. Fill the tortillas with the corn spinach mixture and top with pico de gallo and goat cheese.
Potatas Bravas with Aioli
Ingredients:
2 pounds russet potatoes
2 tablespoons distilled white vinegar
kosher salt
2 egg yolks
2 teaspoons dijon mustard
2 teaspoons lemon juice, plus more to taste
3 medium cloves garlic, grated
1/2 cup of canola oil
1/2 cup of extra virgin olive oil
freshly ground black pepper
3 cups peanut oil for frying
2 teaspoons hot smoked paprika
1. Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside.
2. Combine the egg yolks, mustard, lemon juice, garlic, and 2 teaspoons of water in a food processor. Run processor until well mixed, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in a thin steady stream. Sauce should thicken and come together. Transfer sauce to a large bowl. Slowly stir in the olive oil. Season to taste with salt, pepper, and lemon juice.
3. Heat oil in a non stick skillet over medium high heat. Add potatoes in a single layer and fry until golden brown and crispy. Allow to drain on a paper towel. Season with paprika and drizzle with aioli. Top with diced green onions.
Monday, March 21, 2011
Me and Goji CEREAL
check out this company where you can customize your own cereal blends...delivered in a cute container with your name on it and you can even add your own picture. they have cereal blends already made or you can make it yourself! healthy eating on the go!
http://www.meandgoji.com/default.aspx
http://www.meandgoji.com/default.aspx
MUNCHIE MONDAY oooohhh yeahh!
this one is a healthy munchie MONDAY!! yum yum yummm! I made these the other night for a friends party and everyone loved them..simple, delicious, and HEALTHY!
Stuffed Cherry Tomatoes
Ingredients:
2 pints cherry tomatoes (larger sized because you are going to be stuffing them)
1 avocado diced
1 tsp. lemon juice
salt and pepper to taste
1/2 teaspoon of garlic salt
2 green onion, finely chopped
1. Cut a small sliced from the top of each tomato. Scoop out and discard the pulp with a small spoon or melon baller. Place tomatoes cut side down on paper towels to drain for about 15 minutes.
2. Meanwhile, combine the avocado, lemon juice, salt, pepper, garlic salt, and green onions. Smash and stir until combined.
3. Spoon avocado mixture into tomato shells. If the tomatoes are falling over, you can cut a small piece of the bottom to level them out. Cover with plastic wrap and chill one hour. Sprinkle with salt and pepper to taste just before serving.
Stuffed Cherry Tomatoes
Ingredients:
2 pints cherry tomatoes (larger sized because you are going to be stuffing them)
1 avocado diced
1 tsp. lemon juice
salt and pepper to taste
1/2 teaspoon of garlic salt
2 green onion, finely chopped
1. Cut a small sliced from the top of each tomato. Scoop out and discard the pulp with a small spoon or melon baller. Place tomatoes cut side down on paper towels to drain for about 15 minutes.
2. Meanwhile, combine the avocado, lemon juice, salt, pepper, garlic salt, and green onions. Smash and stir until combined.
3. Spoon avocado mixture into tomato shells. If the tomatoes are falling over, you can cut a small piece of the bottom to level them out. Cover with plastic wrap and chill one hour. Sprinkle with salt and pepper to taste just before serving.
Healthy Recipes!
tons of DANK healthy recipes coming up in the next few weeks!! that's right dank and healthy in the same sentence! will post the picture to this recipe later tonight.
Chicken Kebabs with Chickpea Salad
Ingredients:
1 cup plain yogurt (Greek yogurt)
2 cloves garlic, finely chopped
1/2 teaspoon of ground cumin
kosher salt and black pepper to taste
1 1/2 lbs of boneless skinless chicken breasts, cut into 1 inch pieces
1 15 ounce can of chickpeas, rinsed and drained
1/2 of a red onion, thinly sliced
1 cup of fresh flat leaf parsley
2 tablespoons of extra virgin olive oil, plus more for the grill
2 teaspoons of red wine vinegar
1. Heat grill or grill pan to medium high.
2. In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. Put the chicken onto about 8 wood skewers and set them in the yogurt marinade, turning to coat. Refrigerate for at least ten minutes or overnight.
4. Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, and vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
5. Remove the chicken from the marinade and cook on a well oiled grill or grill pan, turning occasionally until cooked through. About ten minutes,
6. Divide the chickpea salad among plates and serve with the chicken.
Can be served in a pita with extra yogurt as a dressing...also it would be good to mix some of the yogurt with a little bit of curry to enhance the flavor.
Ingredients:
1 cup plain yogurt (Greek yogurt)
2 cloves garlic, finely chopped
1/2 teaspoon of ground cumin
kosher salt and black pepper to taste
1 1/2 lbs of boneless skinless chicken breasts, cut into 1 inch pieces
1 15 ounce can of chickpeas, rinsed and drained
1/2 of a red onion, thinly sliced
1 cup of fresh flat leaf parsley
2 tablespoons of extra virgin olive oil, plus more for the grill
2 teaspoons of red wine vinegar
1. Heat grill or grill pan to medium high.
2. In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. Put the chicken onto about 8 wood skewers and set them in the yogurt marinade, turning to coat. Refrigerate for at least ten minutes or overnight.
4. Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, and vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
5. Remove the chicken from the marinade and cook on a well oiled grill or grill pan, turning occasionally until cooked through. About ten minutes,
6. Divide the chickpea salad among plates and serve with the chicken.
Can be served in a pita with extra yogurt as a dressing...also it would be good to mix some of the yogurt with a little bit of curry to enhance the flavor.
Friday, March 18, 2011
Bolsa
if you havent been to Bolsa in the Bishops Arts District, its time for you to get out of your house! they have amazing food and use amazing ingredients. everything is fresh and the menu changes as the seasons change! the flatbreads are awesome... start off with the bruschetta sampling made with all local ingredients. the cheeses are soo soo soo fresh! local texas honey...mmmm mmm mmm!!! get the twig and branch flatbread and ask for a side of local honey! prob one of the best lunches I have EVER had!!!
The Bruschetta Sampling ---> with two missing pieces!!
Visit their WEBSITE HERE!!!
The Bruschetta Sampling ---> with two missing pieces!!
Visit their WEBSITE HERE!!!
Thursday, March 17, 2011
Wednesday, March 16, 2011
Tuesday, March 15, 2011
Brunch Casserole
this is great to make the night before and wake up to an AMAZING brunch!!
Brunch Casserole
Ingredients:
2 1/2 cups of seasoned croutons
2 cups of shredded cheddar cheese
1 lb. of ham or sausage links, cut up and diced into bite sized pieces
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups of milk
1 can cream of mushroom soup
1/2 cup of milk
1. Put croutons at bottom of 9x13 inch greased pan. Spread cheese on top.
2. Put diced ham or cooked sausage pieces on top of cheese.
3. Beat eggs, stir in mustard and 2 1/2 cups of milk. Pour mixture in pan and refrigerate over night.
4. Before baking, mix soup with 1/2 cup of milk. Pour over top of baking dish and bake at 300 degrees for 1 1/2 hours.
Brunch Casserole
Ingredients:
2 1/2 cups of seasoned croutons
2 cups of shredded cheddar cheese
1 lb. of ham or sausage links, cut up and diced into bite sized pieces
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups of milk
1 can cream of mushroom soup
1/2 cup of milk
1. Put croutons at bottom of 9x13 inch greased pan. Spread cheese on top.
2. Put diced ham or cooked sausage pieces on top of cheese.
3. Beat eggs, stir in mustard and 2 1/2 cups of milk. Pour mixture in pan and refrigerate over night.
4. Before baking, mix soup with 1/2 cup of milk. Pour over top of baking dish and bake at 300 degrees for 1 1/2 hours.
SIMPLE Texas Chilli
nothing better than some good ole' TEXAS chili
Texas Chili
Ingredients:
2 lbs. ground beef
2 cans stewed tomatoes (12-14 oz.)
2 cans Ranch Style beans (black label) (12-14 oz.)
1 clove of garlic
4-6 tablespoons of chili powder
2 tablespoons of cumin
1. Brown meat and drain well.
2. In a large pot, add chopped garlic, salt and pepper, chili powder, cumin, and tomatoes with the meat. Simmer 1-2 hours covered. Add beans and simmer for another hour.
3. Freezes well.
Texas Chili
Ingredients:
2 lbs. ground beef
2 cans stewed tomatoes (12-14 oz.)
2 cans Ranch Style beans (black label) (12-14 oz.)
1 clove of garlic
4-6 tablespoons of chili powder
2 tablespoons of cumin
1. Brown meat and drain well.
2. In a large pot, add chopped garlic, salt and pepper, chili powder, cumin, and tomatoes with the meat. Simmer 1-2 hours covered. Add beans and simmer for another hour.
3. Freezes well.
Artichoke Dip
yummmmy! serve with tortillas chips, pita bread, veggies!
Hot Artichoke Dip
Ingredients:
14 oz. can of artichoke hearts, cut up
1/2 cup of parmesan cheese
1/2 cup of mayonnaise (I use the Olive Oil one)
1/2 a lemon, squeezed
salt and pepper to taste
1. Mix all ingredients together in a small baking dish. Top with a little extra parmesan.
2. Bake for 30 minutes at 350 degrees. To reheat, this dip can be microwaved.
Hot Artichoke Dip
Ingredients:
14 oz. can of artichoke hearts, cut up
1/2 cup of parmesan cheese
1/2 cup of mayonnaise (I use the Olive Oil one)
1/2 a lemon, squeezed
salt and pepper to taste
1. Mix all ingredients together in a small baking dish. Top with a little extra parmesan.
2. Bake for 30 minutes at 350 degrees. To reheat, this dip can be microwaved.
Monday, March 14, 2011
Tuesday, March 8, 2011
Jennie's Tomato Soup
Jennie sure knows how to make an awesome tomato soup! It is soooo sooo SO easy to make!
I made the soup for lunch today and made mini grilled cheese bites!
Jennie's Tomato Soup with Mini Grilled Cheese Bites
1 package of sharp cheddar cheese (2 cup size)
1 large carton of Sour Cream (16 oz)
1. Heat the tomato juice and the Rotel tomatoes, but not to a boil. Turn off the heat.
2. Add the cheese and sour cream, stir to melt.
3. Serve with grilled cheese sandwiches for a quick and easy supper!
I made the soup for lunch today and made mini grilled cheese bites!
Jennie's Tomato Soup with Mini Grilled Cheese Bites
Ingredients:
1 large can of Campbell's Tomato Juice (48 oz)
1 can of Rotel diced tomatoes (drained)1 package of sharp cheddar cheese (2 cup size)
1 large carton of Sour Cream (16 oz)
1. Heat the tomato juice and the Rotel tomatoes, but not to a boil. Turn off the heat.
2. Add the cheese and sour cream, stir to melt.
3. Serve with grilled cheese sandwiches for a quick and easy supper!
gumbo
there are tons of ways to make gumbo. this is the one I am making tonight...chicken sausage and shrimp! yummmmy!!! serve with my seasoned oyster crackers, saltines, french bread, whatever!
Chicken Sausage and Shrimp Gumbo
Ingredients:
2 cloves of garlic pressed
1/3 cup of vegetable oil
1/2 cup of flour
1 celery stalk, finely chopped
1 green bell pepper, finely chopped
1 yellow onion, chopped
2 cans of chicken broth
1 can of beef broth
1 lb boneless skinless chicken breasts
1 lb of andouille sausage, chopped into half inch pieces
1 lb of shrimp, peeled and deveined (if you are in Dallas, get your shrimp and other seafood for that matter from Rex's)
1/2 cup of parsley
1 teaspoon of salt
1 teaspoon of black pepper
Shrimp Boil
1. Heat the oil in a large pot over medium heat. Slowly mix in the flour and continuously stir until the roux becomes a dark brown. About 15 minutes.
2. Slowly mix in both of the broths and stir. Blend these ingredients together until consistent.
3. In a separate pan, cook all of the vegetables down with a teaspoon of vegetable oil. They are ready when they are tender.
4. Add all of the ingredients to the broth, except for the shrimp.
5. Bring to a boil. Reduce the heat and simmer without the lid for about 45 minutes.
6. Cook the shrimp in a pan with a 1/2 cup of water and shrimp boil.
7. Add shrimp to gumbo and cook for 5-10 minutes longer.
8. Pour over individual bowls of white rice and season with cajun seasonings to taste.
Chicken Sausage and Shrimp Gumbo
Ingredients:
2 cloves of garlic pressed
1/3 cup of vegetable oil
1/2 cup of flour
1 celery stalk, finely chopped
1 green bell pepper, finely chopped
1 yellow onion, chopped
2 cans of chicken broth
1 can of beef broth
1 lb boneless skinless chicken breasts
1 lb of andouille sausage, chopped into half inch pieces
1 lb of shrimp, peeled and deveined (if you are in Dallas, get your shrimp and other seafood for that matter from Rex's)
1/2 cup of parsley
1 teaspoon of salt
1 teaspoon of black pepper
Shrimp Boil
1. Heat the oil in a large pot over medium heat. Slowly mix in the flour and continuously stir until the roux becomes a dark brown. About 15 minutes.
2. Slowly mix in both of the broths and stir. Blend these ingredients together until consistent.
3. In a separate pan, cook all of the vegetables down with a teaspoon of vegetable oil. They are ready when they are tender.
4. Add all of the ingredients to the broth, except for the shrimp.
5. Bring to a boil. Reduce the heat and simmer without the lid for about 45 minutes.
6. Cook the shrimp in a pan with a 1/2 cup of water and shrimp boil.
7. Add shrimp to gumbo and cook for 5-10 minutes longer.
8. Pour over individual bowls of white rice and season with cajun seasonings to taste.
Tuesday, March 1, 2011
RIBS!!
we are making ribs for dinner!! making them as we speak! I will post a picture as soon as they get off the grill, but here is the recipe!
Timbo's Famous Ribs
Ingredients:
1 rack of baby back ribs
garlic salt
salt
pepper
paprika
1 beer (you pick)
bbq sauce (again you get to pick)
1. Preheat over to 275 degrees.
2. Rub ribs with dry ingredients. Pour half of beer over the ribs. Make sure to season both sides.
3. Bake at 275 degrees with 2 hours.
4. Heat grill to medium heat.
5. Take ribs out of oven.
6. Place on grill and cook on both sides until cooked, about five minutes on each side. Do not brush with bbq sauce while the ribs are cooking as they will burn.
7. As soon as ribs come off grill, brush with bbq sauce or serve bbq sauce on the side.
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